Zinfandel Gravy

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 large carrots cut into chunks
• 1 cup celery sliced
• 0.5 cup cornstarch 
• 4.5 cups chicken broth divided reduced-sodium
• 2 large onions quartered
• 2 strips orange zest (each 3 in.)
• 18 servings salt 
• 16 lb giblets and neck from a turkey 
• 2.8 cups red wine divided

Equipment

• bowl
• frying pan
• sieve

Directions

1. In a 5- to 6-qt. pan, combine giblets, neck, onions, carrots, celery, and 1/2 cup broth. Cook, covered, over medium-high heat, 20 minutes. Uncover; cook over high heat, stirring often as liquid evaporates, until giblets and vegetables are browned and browned bits stick to pan, 5 to 8 minutes.
2. Add another 1/2 cup broth and stir to loosen browned bits. Cook and brown, uncovered, as before.
3. Add remaining 3 1/2 cups broth, 2 cups Zinfandel, the orange zest, and pepper to pan. Cover and simmer over low heat for 1 to 1 1/2 hours.
4. Add apple mixture from cavity of Wine-Smoked Turkey; bring to a boil. Lower heat and simmer, covered, 5 minutes.
5. Pour broth mixture through a fine strainer into a bowl. Discard contents of strainer. Measure broth; if needed, add enough turkey pan juices to make 5 1/2 cups. In pan, mix cornstarch with 1/4 cup water and remaining 3/4 cup wine. Stir in broth mixture and cook, stirring, over high heat until boiling, about 5 minutes. Season with salt to taste.